I have made quite a few potato soups in my life and I have to say that this one absolutely turned out the best. Try it, I don't think you'll be disappointed! :)

Total Time: Under an hour

Yield: About 6 main dish servings

Source: Modified from a recipe in a childrens cookbook

Ingredients:

6 Tbsp butter

12 cloves garlic, diced

2 1/2 large onions, chopped

1/3 cup parsley, chopped

3 pounds, plus 1 potato, peeled and cut in quarters

water to cover potatoes

2 cups heavy cream

3-4 tsp salt

1 tsp pepper

2 tsp basil

Cheese and green onions for garnish

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Steps:

Peel and cut your potatoes, rinse well. Add to a pot with just enough water to cover your potatoes. Turn heat to high and boil for 10-15 minutes, or until fork tender. Turn heat off, do not drain water.

Peel, chop and cook about 8 potatoes until very soft, meanwhile chop and saute in butter one large onion, 2 stalks of celery, stir into potatoes, add 16 oz sour cream, salt and pepper to taste. If there is any leftovers I have also added small can of chopped clams for clam chowder.

(When I do this at home, I sprinkle the bacon and the cheese on top of the hot soup--for group it will work better to have it all in the soup like the recipe says to do, I just like the bacon to stay really crisp.)

DIRECTIONS:1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Note: I probably use more closer to 4 cups of potatoes and I cook it longer.(11/14/2007)

In a Dutch oven, cook the bacon over med heat until done. Remove bacon and set aside, drain off all but 1/4 c of the bacon grease.

In the 1/4 cup of grease, sauté the celery and onion until onion turns clear. Add the garlic and continue cooking for 2 minutes. Add cubed potatoes and toss to coat, sauté for 4 minutes, Return the bacon to the pan and add enough chicken stock to just cover potatoes. Cover, simmer until potatoes are tender but not mushy.

In a separate pan, melt butter over med heat. Whisk in the flour, cook, stirring constantly for 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring mixture to a boil, stirring constantly until thickened. Stir the cream mixture into the potato mixture. Puree about 1//2 the soup, and return to the pan and mix well. Adjust seasonings to taste.